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Baked Chocolate Custard.
For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a tea spoon of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three table spoons of sugar and one of boiling water.
Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.
Beat together with a spoon the eggs, salt and two table spoons of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.
Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a moderate oven until firm in the center. It will take about half an hour.
Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold
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